By Matt Tebbutt From Saturday Kitchen Ingredients For the octopus ragù 1 whole octopus, cleaned and prepared (see tip) 2 tbsp olive oil 50g/1¾oz pancetta, diced ½ onion, diced ½ fennel bulb, trimmed, cored and diced 1 celery stick, chopped 1 tbsp fennel seeds …
By Glynn Purnell From Saturday Kitchen Ingredients For the ox cheek 1 large carrot, peeled and roughly chopped 1 large onion, roughly chopped 2 celery sticks, roughly chopped 1 large ox cheek 500ml/18fl oz red wine 1 litre/1¾ pints beef stock 1 bay …
By Adam Byatt From Saturday Kitchen Ingredients For the saffron aioli 1 free-range egg yolk pinch saffron 1 tsp Dijon mustard 2 garlic cloves 1 unwaxed lemon, juice and zest 300ml/10fl oz light olive oil salt For the cassoulet 1.3kg/3lb frozen Galician octopus, defrosted …
Crisp fried octopus is served with roasted vegetables, caramelised apple and a fresh dressing. By Michel Roux Jr. From Saturday Kitchen Ingredients For the octopus 1 carrot, roughly chopped 1 white onion, roughly chopped 1 …
By Matt Tebbutt From Saturday Kitchen Ingredients For the salt-baked celeriac 300g/10½oz rock salt 5 free-range egg whites 300g/10½oz plain flour 1 celeriac For the octopus 2 tbsp olive oil ½ onion, diced ½ fennel bulb, core removed and diced 2 fresh red chillies, finely chopped …
Preparation time less than 30 mins Cooking time less than 10 mins Serves Serves 2 Hairy Bikers recipes From The Hairy Bikers' Asian Adventure Ingredients 300g/10½oz baby octopus (fresh or frozen, if frozen defrost thoroughly) …
Preparation time less than 30 mins Cooking time 1 to 2 hours Serves Serves 4 Mojo verde salsa brings a cool taste to complement the big, rich flavours from the txistorra. Serve as part of …
